- Serves: 4, plus 10 buns
- Cook Time: 40 minutes
- Prep Time: 30 minutes plus 1 hr 30 min resting
- Effort: medium
For the focaccia
- 250 g strong white bread flour, plus extra for dusting
- 4 g fast action yeast, (or 1tsp)
- olive oil, for oiling bowl plus 10 tsp for garnish
- small handful taleggio cheese, diced (optional)
- small handful goats' cheese, diced (optional)
- few sprigs rosemary, roughly chopped (optional)
- small handful olives, (optional)
For the courgette linguine
- 1 tbsp olive oil
- 4 garlic cloves, finely minced
- 400 g tin cherry tomatoes
- 10 black olives, pitted and chopped
- 2 tbsp capers
- 4 courgettes, topped and tailed
- 70 g parmesan, grated
Tips and Suggestions
Swap parmesan for a vegetarian Italian hard cheese to make this a vegetarian option.
The dough can be left overnight in the fridge for the first prove.
The bread keeps for up to 2 days. Reheat at a low oven temperature to freshen it up. The buns also freeze well. Defrost and reheat in a low oven.
To top the focaccia rolls, you can choose any topping you like. Try different cheese, fresh herbs, thinly sliced garlic, marinated tomatoes or artichokes or cooked potato chunks.
1. For the focaccia: In a large bowl, mix together the flour, yeast and 1 teaspoon salt. Make a well in the middle and pour in 170ml lukewarm water. Mix until you have a rough dough. Turn out and knead for about 10 minutes on a lightly floured surface, until soft and smooth.
2. Oil a bowl and make sure its well coated. Add the dough and cover with a damp tea towel. Leave to rise in a warm place for 30 minutes or until doubled in size.
3. Punch down the dough with your fist. On a lightly floured surface, roll the dough into a sausage shape and cut into 10 pieces. Roll each piece into a ball.
4. Poke your thumb in the middle of each ball to make a hole and fill with 1 teaspoon of olive oil and stick in the garnish of your choice see ingredients list for suggestions. Press the garnish down very firmly. Place them on a lined baking tray.
5. Brush a little more olive oil over each bun. Leave to rise for 30 minutes or until doubled in size.
6. Preheat the oven to 200C/180C fan/gas 6. Push the garnish into the bun once more and drizzle with a little more olive oil. Sprinkle with salt. Bake for 20 minutes or until golden.
7. For the courgette linguine: In a large pan, heat the the olive oil and garlic. Fry the garlic gently for 30 seconds then add the cherry tomatoes and simmer for 10 minutes.
8. Use a mandolin or potato peeler to cut the courgettes lengthways to make long ribbons. Cut the ribbons into 3-4 strips to make linguine.
9. Crush the cherry tomato sauce with a fork and stir in the olives and capers. Season with a pinch of salt. Take off the heat and toss the prepared courgettes in the sauce for a minute or so to warm and for the sauce to coat.
10. Serve the courgette linguine topped with parmesan and serve with the focaccia buns.
For more vegetarian ideas, take a look at our chicken recipes
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